Great British Food Christmas 2024

Recipes extracted from The Asian Pantry by Dominique Woolf, published and photographed by Penguin Michael Joseph 4. Heat a drizzle of oil in a large saucepan over a medium heat. Add the spring onions and fry for a minute or so. Add the remaining stock along with the peanut butter mixture, and combine. Bring to the boil, then reduce the heat to the lowest setting and cover. 5. Bring a pan of water to the boil over a high heat. Reduce the heat to medium and add the eggs. Cook for 6½–7 minutes, depending on how soft you like your eggs. Place in cold water. 6. Meanwhile, heat a drizzle of oil in a frying pan over a high heat and when very hot, add the steak, leaving behind any excess marinade. Cook for 1–2 minutes each side, depending on how you like it done. Remove and leave to rest. . 7 Peel and halve the eggs. Pour a little boiling water over the noodles to warm them, then divide between two bowls. Slice the steak thinly. 8. Ladle the broth over the noodles, and top with the beef and its resting juices, eggs, kimchi and spring onion. Serve immediately. Soy&StarAnise BraisedChicken This recipe is inspired by the aromatic, savoury-sweet Thai dishmoo hong, which consists of slow-cooked pork, often belly, simmered in amixture of garlic, soy, palm sugar and spices. Using skinless, boneless chicken thighs instead of porkmeans it’s ready in a fraction of the time, but the fragrant star anise and cinnamon still come through. Simple but absolutely delicious. Serves: 3-4 as part of a largermeal Prepare: 5minutes Cook: 20minutes Neutral oil 6 cloves of garlic, finely chopped 2 tbsp finely chopped fresh coriander stalks 2 tsp freshly ground black pepper 600g skinless, boneless chicken thighs 1 tbsp sugar 2 tbsp light soy sauce 2 tbsp oyster sauce 2 star anise 2 sticks of cinnamon 150ml water To serve: Fresh coriander leaves Rice 1. Heat 1 tablespoon of oil in a large saucepan over a medium heat. Add the garlic, coriander stalks and black pepper, and stir-fry for around a minute. “This recipe is inspired by the aromatic, savoury- sweet Thai dishmoo hong” “Rich and luxurious, yet incredibly easy and bound to impress your guests!” 2. Add a drizzle more oil along with the chicken and turn up the heat slightly. Coat the chicken in the garlic mixture and cook for a few minutes on each side until browned. 3. Add the remaining ingredients and cover the pan. Bring to a simmer and cook for 7–10 minutes, until the chicken is nearly done. Remove the lid and simmer for a further 5 minutes or so, until the chicken is completely cooked and the sauce is slightly reduced. 4. Scatter over the coriander leaves and serve with rice. SoySauce Chocolate Pots The idea of mixing soy sauce with chocolatemight sound a little out there, but believeme when I say it works! The combination has been around for a while and is akin to usingmiso – in fact, my recipe forMiso Chocolate Fridge Cake in Dominique’s Kitchen is one of mymost popular. You don’t taste the soy itself, but it lends a slightly salty umami flavour that balances out the sweetness of the chocolate, creating an almost caramel effect. Rich and luxurious, yet incredibly easy and bound to impress your guests! Serves: 4-6 Prep: 5mins Cook 5mins plus 2 hours chilling time 3 digestive biscuits 200gmilk chocolate, chopped 150ml double cream 50ml milk 1 tsp light soy sauce 1. Place the digestives in a bowl and crush with a rolling pin. Set aside. 2. Place the chocolate in a heatproof bowl. Heat together the cream and milk in a small pan over a medium-low heat. Bring to a simmer, turning off the heat just before it boils. Pour the milk over the chocolate and leave for a minute, then stir to combine. Add the soy sauce. The mixture should be silky smooth. 3. Divide the crushed digestives between 4–6 ramekins or espresso cups. Pour in the melted chocolate and leave to cool, then place in the fridge for around 2 hours to set. RECI PES | DOMINIQUE WOOLF 123 greatbr i t i shfoodawards.com